Comforting Vegan + Gluten Free Chili

Comforting Vegan and Gluten Free Chili Recipe with Garlic Bread

Who else loves comfort food? 🙋‍♀️

There is literally nothing better than a warm, indulgent meal on a chilly day (or any day, let’s be real).  When I was growing up, chili was a staple in our home. It reminds me of rainy days wrapped in a blanket reading my favourite books or playing board games with my sister. Chili is awesome because it is warm, delicious + oh-so-easy. Literally throw a few things in a pot, simmer for awhile, and TADA! you have a delicious meal 🙌 The best part? You can make a huge pot (just double the recipe below) and freeze the extras to use later for topping spaghetti, for a quick sloppy joes, or just eat more chili 🤷‍♀️ So easy, so versatile, so convenient.


  • 4 medium tomatoes, diced into bite-sized pieces
  • ½ red onion, diced into bite-sized pieces
  • 1 can kidney beans, drained & rinsed
  • 6 cremini mushrooms, sliced
  • 4 slices gluten free bread
  • 4 tbsp coconut oil
  • 1 can coconut milk
  • Handful of cilantro (alternate: 1 green onion, green top sliced into pieces)
  • 2 tbsp powdered garlic + extra for garlic bread
  • 2 tbsp paprika
  • 1 tsp chipotle powder
  • 2 tbsp olive oil
  • Salt + pepper to taste 


  1. In a medium saucepot, add 2 tbsp olive oil, onions, mushrooms, garlic, paprika, chipotle powder, salt & pepper
  2. Sautee over medium high heat, until the onions are translucent
  3. Add half the kidney beans and squish with a potato masher, creating a refried bean texture
  4. Add tomatoes and stir to combine, scraping any brown bits off the bottom of the pan
  5. Bring to a boil, then reduce heat and simmer, uncovered until your chili reduces to the desired consistency, approximately half an hour (Note: if you are in a hurry, you can keep the heat high and stir often to reduce chili quicker)
  6. While the chili cooks, preheat the oven to 350F
  7. On a lightly olive oiled baking sheet, place 4 pieces of gluten free bread
  8. Use coconut oil to butter both sides of bread, then sprinkle both sides with garlic powder & sea salt
  9. Bake in oven for 7 minutes, flip bread over, then place back in oven for another 5 minutes
  10. Once chili has reduced, serve in a bowl. Open can of coconut milk & skim cream off top. Top chili with coconut cream and cilantro (or green onions). Serve with garlic bread & enjoy! 💕

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